Best Skillet Chicken Supper Recipes

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PESTO CHICKEN SKILLET SUPPER



Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

  • Heat a large skillet over medium-high heat.
  • Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
  • Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
  • In a small bowl, stir together the pesto and cream.
  • Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

ITALIAN CHICKEN SKILLET SUPPER



Italian Chicken Skillet Supper image

Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It's easy, and my whole family loves it. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms, sliced
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Optional: Penne pasta and fresh basil

Steps:

  • Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

COUNTRY CHICKEN SKILLET SUPPER



Country Chicken Skillet Supper image

I got this recipe from a recipe card I found in the mail one day. It was a huge hit with the family. Even my picky 2 year old cleaned his plate!

Provided by Clairissa Ormsby

Categories     One Dish Meal

Time 38m

Yield 6 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breasts
2 tablespoons vegetable oil
1 (14 ounce) can french-style green beans
1 (14 ounce) can sliced carrots
1 (14 ounce) can chopped canned tomatoes
1 -2 large potato, cut into cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely-shredded cheddar cheese

Steps:

  • Cut chicken into bite-size pieces.
  • Heat oil in large skillet over medium heat.
  • Add chicken and onion.
  • Sautee for about 3 minutes.
  • Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper.
  • Mix gently.
  • Pour water over top of chicken mixture.
  • Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender.
  • Sprinkle chicken mixture with cheddar cheese.
  • Let stand, covered, for 5 minutes.
  • Enjoy!!!!!!!! :)
  • **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice.
  • Add the potatoes and rice to skillet; bring to a boil and remove from heat.
  • Let stand, coveredm for 5 minutes.
  • Proceed as recipe directs.

CHICKEN AND SAUSAGE SKILLET SUPPER



Chicken and Sausage Skillet Supper image

This is a great weeknight dish. Only one skillet to clean afterwards! I adapted this from a recipe that I found in Southern Living years ago. Of course you can use turkey or chicken sausage and it doesn't change the flavor. If I don't have any left-over chicken then I buy a roasted one from the store.

Provided by Leslulu

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package Cajun-style sausage, sliced
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 (14 ounce) can low sodium chicken broth
2 cups cooked chicken breasts, shredded
1 cup long-grain rice, uncooked
1 1/2 teaspoons cajun seasoning
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1/3 cup fresh parsley, chopped

Steps:

  • Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
  • Add the garlic and cook, stirring constantly, for 30 seconds.
  • Add the chicken broth and bring to a boil.
  • Stir in the rice and Cajun seasoning.
  • Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
  • Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
  • Remove from heat and stir in parsley.

Nutrition Facts : Calories 264.7, Fat 6.7, SaturatedFat 1.5, Cholesterol 39.2, Sodium 436.5, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 18.6

CHICKEN AND SAUSAGE SKILLET SUPPER



Chicken and Sausage Skillet Supper image

A nice hearty Cajun-spiced one pot meal. Just add a green vegetable or side salad.

Provided by Daily Inspiration S

Categories     Pork

Time 1h

Number Of Ingredients 11

1 pkg 16-oz. pkg. cajun sausage, sliced (or your choice of sausage)
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbsp vegetable oil
2 garlic cloves, minced
1 can(s) 14-oz can low-sodium chicken broth
2 c shredded cooked chicken
1 c uncooked long-grain rice
1 1/2 tsp cajun seasoning
2 can(s) 10-oz cans diced tomatoes and green chiles, undrained (rotel - mild or spicy, your choice)
1/3 c chopped fresh parsley

Steps:

  • 1. Saute sausage, onion, and pepper in hot oil in a large nonstick skillet over medium heat 10 minutes or until vegetables are tender. Add garlic and cook, stirring constantly, 30 seconds.
  • 2. Add broth and chicken; bring to a boil. Stir in rice and cajun seasoning; reduce heat to low, cover and cook stirring occasionally, 25 minutes. Stir in tomatoes and green chiles; cook uncovered 10 minutes, stirring occasionally. Remove from heat and stir in parsley.

SKILLET CHICKEN SUPPER



Skillet Chicken Supper image

This recipe is a hearty main dish. It's gently spiced with a tasty vegetable medley. Frozen mixed vegetables can be used instead of peas.-Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1-3/4 cups water, divided
1/2 cup soy sauce
1/2 teaspoon dried oregano
3 medium red potatoes, cut into 1-inch chunks
3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 package (10 ounces) frozen peas

Steps:

  • In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside. , In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. , Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

Nutrition Facts : Calories 435 calories, Fat 19g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1389mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

ONE SKILLET CHICKEN SUPPER



One Skillet Chicken Supper image

Variation for this is good also: Southwestern flavor: substitute black beans for green beans and corn for carrots.

Provided by Amy Borne

Categories     Chicken

Time 40m

Number Of Ingredients 12

3 boneless chicken breasts
2 Tbsp oil
1/2 c onions chopped
1 can(s) (14 ounce) french-style green beans
1 can(s) (14 ounce) chopped tomatoes with chilies
1 can(s) (14 ounce) sliced carrots
1 large potato cut into 3/4 inch cubes
1 c uncooked rice
1 c water
1/2 c shredded cheese
salt
pepper

Steps:

  • 1. Cut chicken into bite size pieced. Heat oil in a large skillet over medium heat. Add chicken and onion. Saute' for about 3 minutes
  • 2. Add green beans, carrots, tomatoes with chilies, potato, rice, salt and pepper to skillet. Mix gently
  • 3. Pour water over top of chicken mixture. Cook covered over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.

CHICKEN AND ASPARAGUS SKILLET SUPPER



CHICKEN AND ASPARAGUS SKILLET SUPPER image

Categories     Chicken     Bake     Dinner

Yield 4 servings

Number Of Ingredients 6

8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb. asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces

Steps:

  • 1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). 2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

CHICKEN AND ASPARAGUS SKILLET SUPPER



Chicken and Asparagus Skillet Supper image

This is good to make during the summer when the freshest asparagus and squash are available at the market.

Provided by TasteTester

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 boneless skinless chicken thighs
salt and pepper
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb asparagus spear, trimmed
1 small summer squash, halved crosswise & cut into 1/2-inch strips
4 green onions, cut in 2-inch pieces

Steps:

  • Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  • Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.

Nutrition Facts : Calories 281.4, Fat 13.6, SaturatedFat 4.1, Cholesterol 126.1, Sodium 374.6, Carbohydrate 7, Fiber 3, Sugar 2.6, Protein 33

CHICKEN AND ASPARAGUS SKILLET SUPPER



Chicken and Asparagus Skillet Supper image

Make and share this Chicken and Asparagus Skillet Supper recipe from Food.com.

Provided by ChefRicho

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
salt and pepper
4 slices bacon
1 (14 1/2 ounce) can chicken broth
1 lb asparagus spear, trimmed
1 summer squash, halved crosswise and cut into 1/2-inc slices
2 tablespoons all-purpose flour
1/2 teaspoon finely shredded lemon peel
lemon wedge

Steps:

  • In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
  • In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
  • Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
  • Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.

Nutrition Facts : Calories 235.4, Fat 7.7, SaturatedFat 2.1, Cholesterol 81, Sodium 558.8, Carbohydrate 9.7, Fiber 2.9, Sugar 2.9, Protein 31.9

CHICKEN AND APPLE SKILLET SUPPER



Chicken and Apple Skillet Supper image

Make and share this Chicken and Apple Skillet Supper recipe from Food.com.

Provided by Rainberry Blues

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons vegetable oil
2 golden delicious apples, unpeeled,thinly sliced (it's important to use Golden Delicious apples, because they will hold their shape during cooking)
1 onion, sliced
1/2 teaspoon dried thyme
4 boneless skinless chicken breasts
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt and pepper

Steps:

  • Sauté apples, onion and thyme in 2 tsp of the oil in skillet over medium-high heat, just until tender crisp; about 4 minutes.
  • Remove from skillet and set aside.
  • Cook chicken in remaining 2 tsp oil in skillet for 2 to 3 minutes or until golden brown, turning once during cooking.
  • Reduce heat to medium-low.
  • Set aside 1 tbsp apple juice; pour remaining apple juice into skillet along with vinegar.
  • Cover and simmer until chicken is no longer pink inside; about 6 to 8 minutes.
  • With slotted spoon, remove chicken from skillet and keep warm.
  • Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, stirring and scraping up any browned bits on bottom of pan, until thickened; about 2 minutes.
  • Return apple mixture to skillet and heat through; add salt and pepper to taste.
  • Spoon apple mixture over chicken.
  • Serve with egg noodles or rice.

Nutrition Facts : Calories 255, Fat 6.2, SaturatedFat 1, Cholesterol 68.4, Sodium 80.5, Carbohydrate 21.5, Fiber 2.2, Sugar 15.1, Protein 27.7

CHICKEN AND PEAR SKILLET SUPPER (DIABETIC)



Chicken and Pear Skillet Supper (Diabetic) image

I have to say that I tried this with a bit of trepidation and was most pleasantly surprised! This is really excellent. I served it with unadorned brown rice and a simple green salad. Be sure to give it the full cooking to to allow the flavors to come together. I have company coming in a couple of weeks and this is going to be on the table fro them.

Provided by Annacia

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 (16 ounce) can sliced pears with juice, drained
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1 cup sliced onion
2 garlic cloves, finely chopped
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon crushed dried thyme
4 cups packed spinach leaves, torn (about 5-oz.)

Steps:

  • Drain pears, reserving ¾ cup liquid; set aside. In large skillet, heat oil over medium-high heat until hot; cook chicken breasts until brown on both sides.
  • Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender.
  • In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved.
  • Gradually add to vegetables in skillet; cook and stir until mixture thickens. Return chicken to pan; cover and cook 10 minutes. Add pear slices to skillet.
  • Place spinach on top of pears and chicken in skillet; cover and cook 5 minutes or until spinach is wilted and chicken is cooked through.
  • Serve at once.

Nutrition Facts : Calories 309.6, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 961.6, Carbohydrate 24.6, Fiber 3.4, Sugar 13.1, Protein 27.8

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